Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
CA 02688414 2009-11-26
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BEVERAGE AND METHOD OF MAKING SAME
CROSS-REFERENCE TO RELATED APPLICATIONS
This application claims priority under 35 U.S.C. 119(e) to U.S. Provisional
Application No. 60/945,692 filed June 22, 2007, which is hereby incorporated
by reference in
its entirety.
BACKGROUND
Field
[0001] The present embodiments generally relate to beverages such as ready-to-
drink coffee and tea beverages and methods of making the same.
Description of the Related Art
[0002] Ready-to-drink, prepackaged coffee and tea beverages are currently
being
sold in the United States, Europe, and Asia, including, for example, iced
coffee and other
coffee/milk beverages. Currently sold ready-to-drink coffee and tea beverages
tend to
undergo some separation when stored in warmer temperatures, for example, the
cream
portion of the beverage container tends to float to the top of the beverage
and proteins tend to
coagulate on the bottom of the beverage container. Therefore, there exists a
need for ready-
to-drink beverages having components and recipes that are designed to have a
longer shelf
life in warmer climates than currently sold ready-to-drink beverages.
SUMMARY
[0003] Some embodiments relate to a method of making a beverage, comprising:
(1) providing at least two premade discrete base components, wherein at least
one base
component comprises a coffee or tea base component and at least one other
component
comprises a dairy or soy base component; wherein each component comprises at
least one of
a buffering, emulsifying, or stabilizing agent independently and prepared at a
first location;
(2) combining the at least two base components with water to make a ready-to-
drink beverage
at a second location; and (3) processing and packaging the finished beverage.
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[0004] In some embodiments, at least one of the premade base components is
buffered with at least one buffering agent, e.g. disodium phosphate, potassium
citrate,
potassium carbonate, and the like.
[0005] In some embodiments, the disodium phosphate is present in at least one
of
the premade components at an amount of about 0.1 to about 1 percent by weight.
[0006] In some embodiments, the potassium citrate is present in at least one
of the
premade components at an amount of about 0.1 to about 1 percent by weight.
[0007] In some embodiments, at least one premade component comprises at least
one selected from the group consisting of dietary fiber, a vitamin, an omega-3
oils, a fruit
extract, an antioxidant, a flavinoid, lycopene, selenium, a beta-carotene,
resveratrol, a
vegetable extract, and a herbal extracts.
[0008] In some embodiments, the at least two premade base components are
prepared at least 12 hours before being combined.
[0009] In some embodiments, the at least two premade base components are
prepared at least I week before being combined.
[0010] In some embodiments, the beverage comprises water in an amount of
about 80 to about 90 percent by weight, a coffee or tea base component in an
amount of about
0.5 to about 10 percent by weight, a dairy or soy base component in an amount
of about 1 to
about 60 percent by weight, and a flavor key in an amount of about 0.05 to
about 5 percent by
weight.
[0011] In some embodiments, the coffee or tea base component includes an
encapsulated coffee or tea extract.
[0012] In some embodiments, the dairy or soy base component includes a dairy
or
soy dispersion and a cream mix.
[0013] In some embodiments, the beverage is a ready-to-drink beverage.
[0014] In some embodiments at least one premade component comprises at least
one selected from the group consisting of dietary fiber, a vitamin, an omega-3
oils, a fruit
extract, an antioxidant, a flavinoid, lycopene, selenium, a beta-carotene,
resveratrol, a
vegetable extract, and a herbal extracts
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[0015] Some embodiments relate to a method of making a beverage, comprising:
(1) providing at least two premade discrete base components, wherein at least
one base
component comprises a coffee or tea base component; wherein each component is
buffered
independently and prepared at a first location; and (2) combining the at least
two base
components to make a beverage at a second location.
[0016] In some embodiments, the at least two premade base components are
prepared at least 12 hours before being combined with water.
[0017] In some embodiments, the at least two premade base components are
prepared at least 3 days before being combined with water.
[0018] In some embodiments, the beverage comprises water in an amount of
about 65 to about 95 percent by weight, a coffee or tea base component in an
amount of about
0.5 to about 10 percent by weight, a dairy or soy base component in an amount
of about I to
about 60 percent by weight, and a flavor key in an amount of about I to about
3 percent by
weight.
[0019] In some embodiments, the coffee or tea base component includes an
encapsulated coffee or tea extract.
[0020] In some embodiments, the dairy or soy base component includes a dairy
or
soy dispersion and a cream mix.
[0021] In some embodiments, the beverage is a ready-to-drink beverage.
[0022] In some embodiments, at least one premade component comprises at least
one selected from the group consisting of dietary fiber, a vitamin, an omega-3
oils, a fruit
extract, an antioxidant, a flavinoid, lycopene, selenium, a beta-carotene,
resveratrol, a
vegetable extract, and a herbal extracts.
[0023] In some embodiments, at least one of the components is buffered with at
least one of disodium phosphate or potassium citrate.
[0024] In some embodiments, the disodium phosphate is present in at least one
of
the base components at an amount of about 0.1 to about 1 percent by weight.
[0025] In some embodiments, the potassium citrate is present in at least one
of the
base components at an amount of about 0.1 to about 1 percent by weight.
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BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 is a process flow diagram illustrating an overview of one embodiment of
a
method of making a beverage.
DETAILED DESCRIPTION
[0026] Embodiments of the present disclosure are directed to beverages such as
ready-to-drink coffee and tea beverages. A beverage in accordance with the
embodiments
described herein includes at least two discrete, preprepared and packaged
components. In
some embodiments, one of the components is a coffee or tea base, and another
component is
a dairy or soy base. During final processing, the two or more discrete bases
are combined
together with water, processed, and packaged for sale as a beverage. FIG. 1
shows a flow
diagram of an exemplary embodiment for a method of making a beverage.
[0027] The discrete base components and the resulting ready-to-drink products
are designed to have improved shelf life in warmer ambient conditions, for
example, in
tropical, arid, semiarid, temperate, and mesothermal climates. In that regard,
the discrete
base components can be prepared for packaging and shipment to another facility
for final
mixing and preparation of the end product. As a nonlimiting example, the
discrete base
components can be prepared and packaged in the United States, and then shipped
to other
countries for processing and packaging for sale as a ready-to-drink beverage.
Some of the
advantages of combining a plurality of preprepared and packaged base
components include
the following: allowance for final product variation, for example, by the
addition of more of
one base product in the final product to appeal to the tastes of a specific
country or region;
increased shelf-life stability for the discrete base components; and the
ability to maintain the
exact recipe of the discrete bases as a secret, if desired.
[0028] In some embodiments, the two separate components are prepared
individually at different locations and shipped to another location where they
are combined at
least about 12 hours later. In other embodiments three or more separate
components are
prepared individually or together in one location and then shipped to another
location at least
about 12 hours later. In some embodiments the separate components are combined
about 24
hours after being prepared. In some embodiments the separate components are
combined
about 48 hours after being prepared. In some embodiments the separate
components are
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combined about 3 days after being prepared. In some embodiments the separate
components
are combined about 1 week after being prepared. In some embodiments the
separate
components are combined about 1 month after being prepared. In some
embodiments the
separate components are combined about 6 months after being prepared. In some
embodiments the separate components are combined about 1 year after being
prepared.
[0029] In some embodiments, additional ingredients can be included in one,
some
or all of the prepared components such as fiber or other health and wellness
compounds such
as vitamins, omega-3 oils, fruit extracts, antioxidants, flavinoids, lycopene,
selenium, beta-
carotene, resveratrol, vegetable extracts, herbal extracts, etc. In some
embodiments, these
additional ingredients can aid in the encapsulation of a coffee/tea base or a
dairy/soy base or
any other component of the beverage.
[0030] In one embodiment, the coffee/tea base is prepared using the following
ingredients: (1) water in an amount of about 40 to about 70 percent by weight;
and
(2) ground coffee or tea in an amount of about 20 to about 40 percent by
weight. The water
is added to a mixing tank. The coffee or tea is ground to a fine-particle size
for efficient
extraction and is extracted in the mixing tank. The resulting extract is then
filtered and
concentrated to a predetermined solids level.
[0031] The resulting coffee or tea extract can be encapsulated to preserve
aroma
and flavor. In some embodiments, a buffering agent, such as potassium citrate,
is added to
the mixing tank in an amount of about 0.2 to about 0.5 percent by weight and
heated to about
120 F. Sugar may be added in an amount of about 0.1 to about 5 percent by
weight, and an
encapsulation agent, such as whey protein or maltodextrin, is added in an
amount of about
to about 20 percent by weight. A high-shear mixer can be used to disperse the
sugar and
the encapsulation agent in the extract. The resulting encapsulated coffee/tea
base may be
dried using a conventional drying process, such as spray drying, vacuum
drying, freeze
drying, etc. The coffee/tea base can then be packaged, stored, and/or shipped
for later
combination with the dairy/soy base.
[0032] In some embodiments, concentrated soluble coffee solids may be provided
in the form of a soluble powder or liquid base coffee concentrate. In one
embodiment, a
coffee concentrate is a concentrated extract of coffee beans, roasted or raw.
The coffee
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extract may be obtained by extracting raw or roasted coffee beans with a
solvent. Methods
for extracting roasted coffee beans and for concentrating the resulting
extract are well known
in the art. Any suitable extraction procedure or concentration procedure may
be used. The
choice and design of the extraction procedure and concentration procedure is a
matter of
preference.
[0033] In some embodiments, the concentrated coffee solids may be subjected to
enzymatic hydrolysis; for example using a gamanase. Hydrolysis using a
gamanase offers the
advantage of increased stability and a further reduction in sedimentation.
[0034] The concentrated dairy components may be provided in the form of a
powdered milk or a suitable milk concentrate. The milk concentrate may be
prepared by any
means available to those skilled in the art. For example, the milk concentrate
may be
prepared by the procedure commonly used to produce aseptically processed,
evaporated, or
condensed milk. Alternatively, the milk concentrate may be prepared by
concentrating milk,
for example, by evaporation. The solution of milk concentrate, having the
selected solids
content, may also be prepared by combining skimmed milk solids, milk fat, and
sugar with
water. Optionally, additional milk protein sources such as whey or casein may
be added. If a
milk concentrate is used, the milk concentrate may have a milk solids content
above about
20% by weight. Preferably, the milk concentrate has a solids concentration of
between about
50% by weight and 85% by weight.
[0035] Coffee aromas are the volatile components of coffee that produce the
characteristic fragrance of coffee. In some embodiments, the coffee aroma is
provided in the
form of a highly aromatized coffee concentrate. The aromatized coffee
concentrate is
prepared by adding coffee aroma to a coffee concentrate. Methods of preparing
coffee
concentrates are well known in the art.
[0036] The coffee aroma is in the form of natural coffee aroma components that
are collected during the preparation of soluble coffee powder. In some
embodiments, the
natural coffee aroma includes highly volatile aroma components. Highly
volatile aroma
components are those which condense at a temperature below about 0 degrees C.
To recover
highly volatile aroma components, volatile aroma components may be flushed
from the
coffee during processing using an inert carrier gas such as nitrogen. The
aroma-laden carrier
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gas is then chilled to temperatures lower than about -40 degrees C, and
sometimes as low as
about -195 degrees C, to cause the aroma components to condense. The condensed
aroma
components are then collected. Suitable procedures for capturing coffee aroma
are disclosed
in, for example, U.S. Pat. Nos. 3,823,241, 5,030,473, and 5,222,364, the
disclosures of which
are expressly incorporated herein by reference in their entirety.
[003',] In some embodiments, sufficient coffee aroma is added to one or more
of
the components in the form of, for example, aromatized concentrate.
[0038] In some embodiments the coffee/tea base described above may be
prepared in accordance with any variation commonly known for coffee and/or tea
products,
including, but not limited to, caffeinated, decaffeinated, sweetened,
unsweetened, flavored,
etc.
[0039] In some embodiments, the dairy/soy base includes a dairy/soy dispersion
and a cream mix, which are then combined to form the dairy/soy base. The
dairy/soy
dispersion is generally prepared using the following ingredients: (1) water in
an amount of
about 5 to about 90 percent by weight; (2) a buffering agent (nonlimiting
examples including
disodium phosphate, potassium citrate, etc.) in an amount of about 0.1 to
about 2.0 percent by
weight; (3) milk or soy (nonlimiting examples including nonfat milk solids
(NFMS), soy
isolate, etc.) in an amount of about 5 to about 10 percent by weight; and (4)
a stabilizer
(nonlimiting examples including pectin, carbomethylcellulose (CMC), alginate,
guar gum,
etc). Water is added to a mixing tank, and the buffering agent is added to the
water to adjust
pH to neutral or slightly alkaline. The milk or soy are added, using a high-
shear mixer to
disperse the protein ingredients. The stabilizer, which is generally premixed
with sugar, is
dispersed into the mixture also using the high-shear mixer.
[0040] In some embodiments, the separate cream mix is prepared using the
following ingredients: (1) sweet cream in an amount of about 3 to about 10
percent by
weight; (2) vegetable oil (nonlimiting examples including coconut butter, palm
kernel oil,
etc.) in an amount of about 2 to about 5 percent by weight; and (3) emulsifier
(nonlimiting
examples including sodium laurel sulfate, monoglyceride, diglyceride, etc.) in
an amount of
about 0.1 to about 0.5 percent by weight. The sweet cream is added to a mixing
tank.
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Vegetable oil is added to the sweet cream and the resulting mixture is heated
to about 120
degrees F. Emulsifier is then dispersed into the mixture using the high-shear
mixer.
[0041] In some embodiments, the dairy/soy base is a combination of the
dairy/soy
dispersion and the cream mix, and further includes flavorings (nonlimiting
examples
including vanilla, caramel, hazelnut, orange, etc.), salt, spices (nonlimiting
examples
including cinnamon, nutmeg, cardamom, etc.), sweetener, (nonlimiting examples
including
sugar, honey, sucralose, stevia, and non-nutritive sweeteners, etc.), corn
syrup solids, and/or
maltodextrin, all of which can be combined in the mixing tank. Similar to the
coffee/tea
base, the resulting dairy/soy base may be dried using a conventional drying
process, such as
spray drying, vacuuming drying, freeze drying, etc. The dairy/soy base can
then be packaged,
stored, and/or shipped for later combination with the coffee/tea base.
[0042] Some embodiments relate to a resulting ready-to-drink beverage that
includes the following ingredients: (1) water in an amount of about 80 to
about 90 percent by
weight; (2) the encapsulated coffee or tea base in an amount of about 0.5 to
about 10 percent
by weight; (3) the dairy or soy base in an amount of about 5 to about 10
percent by weight;
and (4) a flavor key in an amount of about 0.1 to about 5 percent by weight.
The coffee or tea
base is mixed with the water in a mixing tank using a high-shear mixer to
reconstitute the
coffee or tea extract. The dairy or soy base and the flavor key are then mixed
into the mixing
tank using a high-shear mixer. After the ready-to-drink beverage is
homogenized, the
beverage is commercially sterilized via ultra-high temperature (UHT) or high
temperature,
short time (HTST) pasteurization techniques, using aseptic packaging equipment
or retort to
produce a shelf stable ready-to-drink beverage.
[0043] Conditional language, such as, among others, "can," "could," "might,"
or
"may," unless specifically stated otherwise, or otherwise understood within
the context as
used, is generally intended to convey that certain embodiments include, while
other
embodiments do not include, certain features, elements and/or steps. Thus,
such conditional
language is not generally intended to imply that features, elements and/or
steps are in any
way required for one or more embodiments or that one or more embodiments
necessarily
include logic for deciding, with or without user input or prompting, whether
these features,
elements and/or steps are included or are to be performed in any particular
embodiment.
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[0044] It should be emphasized that many variations and modifications may be
made to the above-described embodiments, the elements of which are to be
understood as
being among other acceptable examples. All such modifications and variations
are intended
to be included herein within the scope of this disclosure and protected by the
following
claims.
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